The colder months are upon us, and with that comes cravings of warmth and comfort. Nothing comforts us more than a warm, deep, dark and chocolate pudding! We've put together this simple recipe for a Keto Chocolate Self Saucing Pudding, so that you can have all of the comfort - without the extra carbs.
By now, you know we're firm believers in making healthy food simple and delicious; which is why we created our beautiful range of easy baking mixes. They're designed with ease and time in mind, so that you're able to spend less time exhausting yourself in the kitchen and more time doing the things you love, with the people you love. Plus, to top it off, they're also nutritionist designed and approved so that you can be confident you're getting what you need without any nasties.
This recipe takes advantage of our Keto Chocolate Cake Mix, meaning that most of the work is done for you! Simply make up the cake as per the mix instructions, and then pour over the sauce ingredients, bake and eat. It's that easy!
For this recipe we have also used allulose as our sweetener of choice in the sauce. This is because of it's ability to dissolve more easily than any of our other keto sweeteners, so would definitely recommend this is used as opposed to erythritol. We haven't made it any other way, but if you wanted to try using erythritol instead, we would recommend using powdered erythritol since this is more likely to dissolve more easily.
Want to find our more about allulose, and what it is? Check out our article on it here.
Keto Chocolate Self Saucing Pudding
- 1 single packet Nourish & Thrive Keto Chocolate Cake & Muffin Mix
- 120ml Coconut Oil, melted
- 4 large Eggs, room temperature*
- 4 tbsp full fat Coconut Cream, room temperature*
*Please note it is important that these ingredients are at room temperature
Preheat your oven to 180c on bake. Grease a baking dish with additional coconut oil or butter and set aside. Boil your jug.
Prepare your pudding by adding your packet of Nourish & Thrive Keto Chocolate Cake & Muffin Mix to a large bowl. Add the melted coconut oil, eggs and coconut cream to the bowl and mix well to incorporate. Pour and spread your batter into your prepared baking dish. Set aside.
In a small jug, whisk together your allulose and cocoa powder until there are no lumps. Add your boiling water and whisk until smooth and incorporated. Gently and carefully pour this mix over the top of your cake. It will look something like this:
Place your pudding very carefully into the oven, since it will be incredibly hot. Bake for around 30 minutes, until the cake has only a very slightly soft middle (it will be super fudgy!). Serve warm, with coconut yoghurt or keto ice cream.
Planning to make this recipe? Please don’t forget to tag us! We LOVE to see your creations @nourishandthrivenz and #NourishandThriveNZ